ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 77 
H. C. Mead, McHenry, said that the private dairies in 
his locality could always command a good price for their 
butter; pecfple come for many miles to buy their butter of 
piivate dairies, rather than patronize creameries; in fact, 
the private made butter is the best. He used the Cooley 
plan and there is no doubt but what it is the most cleanly. 
He well remembered when the early settlers used the 
corner of a rail fence for a cheese press, with stones on the 
end of a lever for weights; all had changed now; the old 
shallow pans had given way for the deep setters; the cream 
would all rise, no matter how deep the setter; was lighter 
than milk and would find its way to the top. Did not have 
any of the kind of factories which Mr. Williams had been 
talking about; had plenty of water and kept their factories 
clean and neat; if our factories have no spring, wind-mills 
are used; his plan now, was to submerge in cold water for 
twelve hours, at which time he could entirely separate the 
butter particles; temperature at 48°; the separation was 
plain to the eye; then drew off his milk from beneath, 
which was the best plan. His neighbor, Mr. W^attles, 
used a patent cooler; sold his butter as high as any factory; 
churned only the cream; milk did not sour at this degree 
of cold; thought that every dairyman should manufacture 
his own butter, and save the five cents we are now com¬ 
pelled to pay. 
H. W. Mead inquired what it would cost per pound to 
manufacture for a dairy of forty cows ? 
H. C. Mead: Did not know exactly; thought two and 
one-half cents; he had taken to a factory; could churn in 
the same time he was going to factory. 
Wilcox inquired as to the sediment which would settle 
in the cooler ? 
H. C. Mead said one pint left in the bottom would dis¬ 
pose of it all, and not mix with the cream. 
